Sampled on its own, this paste will feel like a slap in the face, but when it’s combined with the right components in a curry, it hurts so good. Even though both these ingredients generate heat, they feel different on your palate. Chiles have an immediate burn, especially around the sides of the tongue, while ginger has a throatier glow. Whether you stir-fry, steam, stew, or incorporate the Ginger Chile Paste in a marinade, each technique will extract a different level of gusto from the lig